Xiaolongbao (sho-ron-po) is a luxurious dim sum dish consisting of plump, thin skin filled with meat juice soup.
The juicy flavor that spreads with every bite continues to captivate people around the world.
This article delves into the history, variety differences, and fun facts of xiaolongbao, showcasing all its charms!
Click here for how to make xiaolongbao!
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The History of Xiaolongbao: From China to the World
The origins of xiaolongbao lie in the Shanghai area of China. In particular, the place name “Nanxiang” is well known as the birthplace of xiaolongbao.
In the late 19th century, a shop called “Nanxiang Mantou Store” in Nanxiang, on the outskirts of Shanghai, came up with a new style of steamed bun filled with soup, which is said to be the beginning of xiaolongbao.
These soup-filled buns quickly became popular and were named “xiaolongbao,” which means “small steamed buns in a basket.”
Since then, xiaolongbao has become widely popular in China and has spread to Taiwan, Hong Kong, and other Asian countries. With the worldwide fame of Taiwan's Din Tai Fung, xiaolongbao has become recognized as an international dish.
TasteTune「Xiaolongbao」
Hey everyone, have you heard tastetune's song “Xiaolongbao”?
We aim to introduce cuisines from around the world and provide music that enhances the enjoyment of those dishes.
Here, we introduce the thoughts, expressions, and ingenuity embodied in this music.
Delicate craftsmanship and overflowing umami: The texture of sound
At the heart of this piece is the musical depiction of the “juicy filling”—the very charm of xiaolongbao.
The soft, expansive tones and the light, sparkling resonance reminiscent of water droplets bursting evoke the image of piping hot soup generously filled inside a xiaolongbao. It recreates through the ears that burst of umami the moment it enters your mouth and that blissful feeling that fills your heart.
Chinese Culture and Everyday Scenes: Traditional Instruments and Layers of Sound
The piece is carefully woven with tones that evoke a distinctly Chinese feel.
The smooth tones of the guzheng reflect China's rich history and culture, delivering a nostalgic resonance. Combined with the sound of rising steam and the sizzle of ingredients cooking on a hot plate, it creates an immersive experience, as if stepping into a Shanghai dim sum restaurant. These sounds evoke the image of xiaolongbao being cherished and warmly loved in everyday life.
The warmth and familiarity spreading through my heart
What you feel throughout this music is a sense of warmth, familiarity, and happiness.
The delicious broth that slowly spreads across your palate when you take a bite of xiaolongbao, and the warm, peaceful time shared with those around you, are expressed through sound. It cherishes not flashiness, but the inherent charm of xiaolongbao—the delicately crafted skin, the overflowing umami, and the warmth that connects people.
The World of Xiaolongbao: Savored Through the Ears
This piece is not mere background music, but an artistic work that allows you to savor with your ears the “delicacy” of xiaolongbao, the ‘richness’ of its soup, and the “warmth” of China. Close your eyes, and you'll envision the scene of xiaolongbao being brought before you, accompanied by the steam rising from the steamer basket. Surrender yourself to this music and truly immerse yourself in the world of xiaolongbao.
Types of xiaolongbao: variations in appearance and taste
Although they are all called xiaolongbao, there are actually various styles depending on the region and restaurant. Here are some of the most common types.
◆ Shanghai-style xiaolongbao
The most common type. Thin skin filled with pork-based filling and soup, served piping hot on a spoon.
Since it is filled with soup, the standard way to eat it is to first bite into the skin, slurp up the soup, and then enjoy the filling.
◆ Xiaolongbao with crab miso filling
High-end xiaolongbao can be found in Shanghai, Taiwan, and other places. They have a rich flavor using crab meat and crab miso, and are sometimes offered as seasonal items.
◆ Baked xiaolongbao (shengjianbao)
This is a baked version of xiaolongbao, with slightly thicker skin. The bottom is crispy and fragrant, while the top is fluffy. Juicy soup comes out from inside, so you need to be careful how you eat it.
◆ Colored and unusual xiaolongbao
Recently, colorful and unique xiaolongbao have appeared, such as matcha-flavored and_ truffle-filled varieties.
As a result, it's visually appealing and popular as an Instagram-worthy dim sum.
Interesting facts about xiaolongbao ~Learn more and enjoy it even more!~
◆ How does the soup get inside?
The most distinctive feature of xiaolongbao is the soup filling inside. This soup is actually made by mixinggelatin-solidified soup jellyinto the filling.
By steaming, the jelly melts into soup, creating a “drinkable xiao long bao.” It is truly a testament to the skill of dim sum chefs.
◆ Xiaolongbao is called “bao,” but is it actually closer to gyoza?
When we hear the word “bao,” we tend to think of meat buns in Japan, but xiaolongbao are smaller in size and have thinner skins,making them more like light dumplingsthat can be enjoyed as dim sum.
In fact, in China, there is no clear distinction between “baozi” and “gyoza,” and xiaolongbao is popular as something in between the two.
◆ What is the ideal number of pleats?
In authentic xiaolongbao, it is ideal to evenly arrange the folds of the skin into18 to 21 folds.
Conclusion: Craftsmanship packed into every bite
Xiao long bao is asmall delicacyand it's ready to serve.
Behind this lies the meticulous techniques and ingenuity of the craftsmen.
You can enjoy it at a restaurant or try making it yourself at home.
We hope you will also experience the profound charm of xiaolongbao!
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